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Capirotada with Bananas, Pecans and Prunes

Capirotada with Bananas, Pecans and Prunes Recipe

  • 8 cups water
  • 1 pound piloncillo, grated, or about 2 cups packed dark brown sugar
  • 1 ceylon or true cinammon stick
  • 3 whole cloves
  • 1 challah or brioche, preferably a couple days old, cut into 1/2 inch slices or cubed
  • 1/4 cup unsalted butter, melted for brushing bread, plus more for greasing the casserole
  • 2 ripe bananas, peeled and sliced
  • 2/3 cup pitted prunes, chopped
  • 1 cup pecans, roughly chopped and toasted
  • 4 oz, or about 1 cup, crumbled Queso Fresco, Aejo or Cotija
  • Ground cinnamon, optional, to sprinkle ontop
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